Helen Goh was born in Malaysia and started her cooking career in Australia, where she had migrated with her family as a girl. After seven years as head pastry chef at landmark Melbourne restaurant Donovans she moved to London and joined Ottolenghi in 2006 and has worked closely with Yotam Ottolenghi as the lead product developer for the past decade. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets, showcased in her international bestseller, Sweet.
Fun fact: Helen completed her doctorate in psychology in 2014, and only recently stopped practicing.
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